Carnation Key Lime Pie Food

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Steps:

• Beat sweetened condensed milk and lime juice in small mixer bowl until combined; stir in lime peel. Pour into crust; spread with whipped topping. Refrigerate for 2 hours or until set. Garnish with lime slices.

KEY LIME PIE

Steps:

• Heat the oven to 160C/fan 140C/gas 3.
• Whizz 300g Hob Nobs to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).
• Mix with 150g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
• Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.
• Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.
• Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.
• To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.
• Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.

KEY LIME PIE

Steps:

• Watch our quick recipe video to see how easy it is to make our Key Lime Pie!
• Mix the crushed biscuits with the melted baking spread in a bowl and press the crumbs into the base and up the sides of the tin. Chill for ten minutes.
• Using a balloon whisk, mix the condensed milk and cream until combined, then add the lime juice and the majority of the zest (it will thicken!). Pour onto your biscuit base and chill for at least 1-2 hours. This Key Lime Pie recipe can also be made with lemons - replace the five limes with four lemons for a lovely fresh twist. Or, try gingernut biscuits in the base they go beautifully with the tangy lime.
• Remove the pie from the tin and place on a serving plate. As the perfect finishing touch to your key lime recipe, decorate with the spoonfuls of crème fraiche and the rest of lime zest and serve.

KEY LIME PIE

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• In a medium bowl, combine the egg yolks and sweetened condensed milk.
• Beat with a mixer at high speed until light and fluffy, about 5 minutes.
• Gradually beat in lime juice and lime zest .
• Pour mixture into the baked or store-bought graham cracker crust.
• Bake in preheated oven for 10 to 15 minutes to cook the eggs. The filling should have set up with a slight jiggle in the middle.
• Let cool to room temperature and then refrigerate for at least 2 hours.
• If desired, decorate with whipped cream or slice and serve with a dollop on each serving.

KEY LIME CHIFFON PIE

Steps:

• Prepare the syrup:.
• Combine the water and sugar in a small saucepan and heat to a simmer. Stir in the julienned lime zest and simmer for 30 minutes. Strain and reserve 1/3 cup of the syrup. Discard the rest.
• Preheat the oven to 375°F.
• Prepare the crust:.
• Combine the graham crackers, brown sugar, grated lime zest, and butter in a food processor and process until the mixture holds together. Press into the bottom and sides of a 9 inch pie plate and bake for 8 minutes. Set the crust on a wire rack to cool.
• Prepare the filling:.
• Heat the reserved syrup in a small saucepan. Remove the pan from the heat and sprinkle the gelatin over the syrup. Let it soften for 1 minute. Stir in the lime juice, 1/4 cup of the sugar, and the 2 egg yolks. Stir over low heat until the mixture is thick and frothy (5 minutes). Set aside to cool to room temperature.
• Beat the egg whites and 2 Tbs of the sugar with an electric mixer until stiff. Transfer the whites to a large bowl.
• In another bowl, whip the cream, vanilla, and 2 Tbs sugar with the mixer until it is thick. Fold the whipped cream into the egg whites while drizzling with the reserved lime mixture. When the mixture is smooth, spoon it into the prepared crust.
• Chill, uncovered, until firm (2 to 3 hours).
• Optional: Top with additional whipped cream and a slice of lime.

KEY LIME PIE

Steps:

• 1. Melt the butter in a small pan and stir in the crushed biscuits. Lightly press into the base of a 23cm/9in deep loosed-bottomed fluted flan tin. Chill whilst preparing the filling.
• 2. To prepare the filling: place the lime juice into a large bowl, add the cream and condensed milk. Whisk for 1-2 minutes. Add the lime zest and lightly stir. Pour into the prepared biscuit base. Place onto a tray and chill for 1-2 hours.
• 3. Decorate with crystalized lime zest and serve.

CARNATION KEY LIME PIE

Steps:

• Beat sweetened condensed milk and lime juice in a small bowl until combined; stir in lime peel. Pour into crust; spread with whipped topping. Refrigerate for 2 hours or until set.